Choco Quinoa Bites

BUT spring has sprung, summer is right around the corner, and recipes are just itching to be created.

When I was home in Manhattan for Easter, I had time to make these lovely little treats for the holiday! I was planning on sticking to basic, cherry-filled chocolates, but added popped quinoa on a whim and successfully gave them that Nestle Crunch texture. Decent to delectable real quick!

They’re perfectly delicious and super easy to make. Next time, I plan on chopping the cherries more and adding them to the melted chocolate.

I used cherries this time but any fruit (fresh or dried) nut, or seed can be added! Blueberries, dried cranberries, sunflower seeds, pistachios, perhaps?

Here’s the recipe!

Ingredients:

(makes 35-40 bites)

1/2 cup melted dark chocolate (I used a full bar from Trader Joe’s)

1/2 cup cocoa powder

1/4 cup coconut oil (liquid)

1/2 cup popped quinoa

1 cup chopped cherries (or add-ins of choice)

Method:

Line two baking sheets with parchment paper.

First, pop the quinoa. Heat a non-stick pan over medium-high heat. Add a few grains of quinoa to the pan to see if it’s hot enough; if it is, the quinoa will make popping noises and/or bounce around the pan. Add the quinoa in batches; don’t let grains overlap to ensure it cook evenly and doesn’t burn.

Remove quinoa from heat and set aside.

Melt chocolate in the microwave, double burner, or bowl over boiling water. Stir every 15-20 seconds until completely melted.

Add cocoa powder and oil to chocolate and stir.

Fold in quinoa (optional- stir in fruit/nuts/seeds if you want them mixed with the chocolate).

Using a tablespoon, drop mixture onto the baking sheets in small dollops.

Top with add-ins of choice.

Place baking sheets in refrigerator for at least 30 minutes, allowing chocolate to solidify.

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I'm Elizabeth.
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I'm a college student from New York City who loves to talk about fitness, vegan food, faith, and any thrilling thought that comes to mind.
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